Pan-fried salmon with lemon

Overview

Salmon is also called salmon or salmon, and its scientific name is salmon. It is mainly distributed in the northern Pacific and northern areas of Europe, Asia, and America. The salmon has flat sides, a raised back, sharp teeth, small scales, silvery gray, and orange stripes during spawning. The flesh of salmon is tight and delicious, rich in oil, pink in color and elastic. Norway has the largest output of salmon and is also very famous. But the best quality salmon comes from the waters of Alaska in the United States and the waters of England in the United Kingdom. Salmon is one of the more commonly used fish ingredients in Western food.

Tags

• hot dishes
• foreign cuisine
• old man
• dinner with friends
• western food
• summer recipes
• lunch
• cracked black pepper
• french tarragon mustard sauce
• lemon
• olive oil
• oregano leaves
• salmon
• chopped italian celery
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Remove scales and wash salmon

   

3. 3 Spread salt evenly on both sides and marinate for 10 minutes.

   

4. 4 After marinating, use kitchen paper to absorb the moisture on the surface.

   

5. 5 Pour olive oil into a non-stick pan. When 70% hot, add salmon, skin side down.

   

6. 6 Turn the heat to medium and fry the fish skin until it turns brown. (The fish meat is very tender, so you need to turn it over gently. Mine accidentally broke into pieces.)

   

7. 7 Fry until the fish becomes brown, then turn off the heat.

   

8. 8 After serving, sprinkle with cracked black pepper and oregano leaves. (You can also sprinkle it before serving.) Squeeze lemon juice and sprinkle with chopped Italian celery. Can be served with mashed potatoes, French mustard sauce, and white wine.